2 tablespoons coconut oil or vegetable oil

1 onion, finely chopped

2 cloves garlic, crushed

700g carrots, peeled and sliced

1 litre vegetable stock( broth)

6 cloves

1 ½  teaspoon harissa

250ml (1 cup) coconut milk, plus extra sea salt

Toasted shaved coconut to garnish



Heat the oil in a large heavy-based saucepan over medium heat.

Add the onion and cook for 10 minutes or until it is soft and translucent.

Add the garlic and cook for a minute.

Add the carrot and toss through, then add the stock and cloves and bring to the boil.

Reduce the heat to low, partially cover the pan and cook for 25 minutes or until the carrot is tender.

Remove and discard the cloves. Puree the soup with a stick blender ( or in a blender). Return the soup in the pan and whisk in the harissa, then the coconut milk.

Bring the soup to a simmer over medium heat and cook for 10 minutes. Season to taste with  salt and harissa.

Swirl in a little extra coconut milk and sprinkle with toasted coconut to serve.